Best 6 Filet Mignon With Truffled Mushroom Rago Recipes

FILET MIGNON WITH MUSHROOMS

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

FILET MIGNON WITH TRUFFLED MUSHROOM RAGOûT

Steps:

• Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; sauté 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
• Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
• Available at Italian markets, specialty foods stores, and some supermarkets.

FILET MIGNON AU POIVRE

Steps:

• Trim the filets if necessary, removing all but the central true filet part, as well as the tough "silverskin." Salt and pepper lightly.
• Heat a heavy skillet over medium heat. Add the butter and turn the pan to distribute and melt it quickly. Put the steaks into the skillet. Scatter the chopped shallots around the steaks.
• Cook the steaks for three to five minutes per side. The steaks are ready to be turned when they come unstuck from the pan. (That doesn't always happen, but if the steak is really stuck down there it's probably not ready to turn yet.) If the steaks are thick, cook them on their sides as well as on their faces. About six to eight minutes of total cooking time will make for medium rare. (For perfect results, check with a meat thermometer.) Remove the steaks and keep warm.
• Add the brandy to the pan and bring to a boil. (Be careful: it may catch fire, which is all right for flavor but potentially dangerous.) With a whisk, dissolve the browned bits of meat in the brandy as it boils.
• When the brandy is almost boiled away, add the cream and cracked peppercorns (and the demi-glace, if you have it). Bring to a light boil and cook, agitating the pan to mix the ingredients, for three to five minutes, or until reduced by about a third.
• Place the steaks on warm plates and spoon on the sauce.

FILET MIGNON WITH MUSHROOMS

Steps:

• Slice mushrroms and saute in 3 T. butter.
• Add flour and salt and pepper to taste.
• Blend well.
• Stir in warm cream.
• Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
• Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
• Arrange bread slices in a ring on a well heated platter.
• Top with the filets and arrange the mushroom sauce in the center.
• Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
• Additional sauce my be served on the side.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

FILET MIGNON WITH TRUFFLED MUSHROOM RAGOûT

Steps:

• Melt butter in large nonstick skillet over medium heat. Add chopped garlic and marjoram; saut 30 seconds. Add mushrooms; toss to coat with butter. Sprinkle with salt. Cover and cook until mushrooms have released their juices, about 13 minutes. Add chicken broth, wine, and whipping cream and bring to boil. Cook uncovered until mushrooms are tender and sauce coats mushrooms, about 5 minutes. Season mushroom ragout to taste with salt and pepper. (Ragout can be made 3 hours ahead. Cover skillet and refrigerate.)
• Heat heavy medium skillet over high heat until hot. Add peanut oil and tilt skillet to coat evenly. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Rewarm mushroom ragout in skillet over medium heat, stirring frequently. Spoon ragout partially over steaks and onto plates. Drizzle mushrooms on each plate with 1/4 teaspoon truffle oil.
• Available at Italian markets, specialty foods stores, and some supermarkets.
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